Loaded Greek Fries

Here we are in the last month of 2020. While this year has thrown us a few surprises, the flip of the clock on New Years Eve isn’t going to reset the world. Rather than wishing away 2020, we should settle in and think about how we handled the turbulence and what changes we want to make so future surprises only require a slight adjustment. What’s one good habit you’ve picked up since March?

Today I’m introducing a new appetizer! While we aren’t throwing parties right now, you can still use this on the weekend while watching football or binging the latest hot show. I just finished The Undoing on HBO which was almost perfect but a little let down at the end. Either way, you will not regret making these

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Greek Fries

Appetizer

• 1 bunch curly parsley

• 12 leaves fresh mint

• 1/4 cup red onion (+ more for topping)

• 1/3 cup chopped sweet peppers

• 6 cherry tomatoes

• 1 tsp minced garlic (~ 1 clove)

• 3 TBS lemon juice

• 1 tsp course sea salt

• 1/4 cup olive oil

• 2 large russet potatoes

• 1 TBS Olive Oil

• 1/4 tsp salt

• 1 tsp cumin

• 1/2 tsp garlic powder

• Toppings (adjust based on your preferences):

  • 10 cherry tomatoes

  • 1/4 cup sliced red onion

  • 10 greek olives

  • 2 TBS feta

  • 1/4 cup banana peppers

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1. Preheat oven to 400 degrees

2. In a food processor blend parsley, fresh mint, 1/4 cup red onion, sweet peppers, 6 cherry tomatoes, minced garlic, course sea salt, and lemon juice. Slowly add olive oil (up to 1/4 cup) to reach desired consistency.

3. Slice potatoes in 1/2 inch strips lengthwise, then stack and slice in 1/2 inch strips to get a 1/2 by 1/2 inch fry.

4. Toss potatoes in 1 TBS olive oil, 1/4 tsp salt, and 1 tsp cumin

5. Spread out fries on parchment paper lined baking sheets (I had to use two) so they aren’t touching each other.

6. Bake at 400 for 20 minutes. Flip the fries, adjusting again so they don’t touch.

7. Adjust which baking sheet is on the top and bottom rack and bake another 20 minutes.

8. Flip once more (pulling off any smaller fries that may already be crispy), adjusting the top and bottom rack positions and bake 10 more minutes. (The potatoes should be golden brown and soft inside but crisp on the outside)

9. While fries cook, prep the toppings: quartering the cherry tomatoes, slicing red onion, slicing olives.

10. Dump fries onto large plate or platter and top with the tabbouleh sauce (prepared in step 2), and top with tomatoes, onion, olives, banana peppers and feta.

11. Serve immediately.

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Speed it Up

• The airfryer may cook the potatoes faster but you’ll have to do multiple rounds so it won’t save much time.

Prep in Advance

• The tabbouleh sauce can be made in advance and stored in the fridge

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